PakistaniBeefCuisineEverything ElseFriedGrilledMainsMeatQuick & Easy

Seekh Kebab Recipe Original from Pakistan (Ground Beef Skewers)

20 mins Cook
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Seekh kabab nomnomwow

A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have accessible. This recipe includes pointers on how to make flavorful, tender kebabs that don’t spoil or fall off the skewers. includes pan-frying, baking, and air-frying instructions.

Ramsha Baig
Seekh Kebab
Seekh Kebab Recipe Original from Pakistan (Ground Beef Skewers)

A few years in the past, I published a baked-only version of Seekh Kebab. when you consider that then I’ve discovered – 1. There’s a manner to lead them to even more smooth and flavorful, and a couple of. I lots decide on them pan-fried in preference to baked.

These days, after making Seekh Kebab from Dishoom’s cookbook, I found out I favored several aspects of their recipe more than my old recipe. So, I blended theirs with mine to create this better, up to date version of Seekh Kebab.

What Are Seekh Kebab?

The word ‘seekh’ manner skewers and ‘kebab’ way meat cooked over a charcoal hearth. So Seekh Kebab approach skewered meat sausages cooked over a charcoal hearth.

Seekh Kebab are usually flavored with onions, garlic, ginger, inexperienced chili peppers, herbs, and spices. Pakistani Seekh kebabs are regularly made with floor red meat, even as Indian-style are usually made with ground lamb or ground chicken.

Ingredients You Need to Make Seekh Kebab

Here are the 12 ingredients you need to make Seekh Kebab:

  • Whole coriander & cumin seeds – My old recipe used raw, untoasted spices, which left noticeable raw spice taste in the final kebab. I took a tip from Dishoom and toasted the coriander and cumin before adding them, which added depth and removed the raw spice taste. You can use any other whole spices you’d like here too, such as 1-2 cloves, a pinch carom seeds (ajwain), or a long pepper (peepli).
  • Onion – I use yellow but red onion also works great.
  • Green chili peppers such as Thai chili – A generous amount of green chili peppers are a key element of seekh kebab. The amount in the recipe makes them medium-spicy, so feel free to adjust.
  • Cilantro & mint leaves – Substitute mint leaves with more cilantro leaves if you don’t have any on hand.
  • Ground beef (20% fat – not lean) – This will help your kebabs stay tender and moist. If you only have lean meat, try adding a tablespoon of butter or an extra 1/2 tsp papaya paste to compensate. See FAQ if using any other type of meat.
  • Salt & pepper – Adequate salt is important for getting the restaurant-style taste. I’ve shared my preferred quantities of Diamond Crystal Kosher salt or Morton’s sea salt.
  • Garlic & ginger – Again, generously used in restaurants so I’ve increased the quantity.
  • Red chili flakes – For added flavor and slight heat. Feel free to omit if you’d rather skip.
  • Garam masala – This recipe has been tested with my homemade garam masala. If using store-bought, you may need to use less salt.
  • Papaya paste – The reason I’ve made Papaya Paste an optional ingredient is because it’s undoubtedly hard to find. Otherwise, it works like a charm to tenderize the kebab. I use a very small quantity because adding too much makes them too tender while diluting the flavor of the kebab.
  • Neutral oil – For pan-frying. You can also use butter for brushing if baking or air-frying.

How to Make Seekh Kebab

Toast & grind the spices. Toasting deepens the flavor while removing the raw taste of the spices. This is especially important if you’re baking the kebabs.

Pulse to chop the onion, cilantro, mint, and green chili. Squeeze out the excess moisture and add to the ground beef.

Add the remaining ingredients to the ground beef and mix to combine.

Mix/knead the dough vigorously until you can see the stringy texture of the meat. I like to use the paddle attachment of a stand mixer to do this.

Shape the kebab. See instructions and video on how to do this.

Cook! Grill, pan-fry, air-fry, or bake.

How to Make Seekh Kebab Tender

Many eating places add pretty a chunk of fats to make their seekh kebab so flavorful and soft. One restaurant proprietor these days shared that they use 50% fat, 50% floor beef.

in view that most people aren’t comfy the use of that at domestic, we need to use a few sort of tenderizer to attain a comparable degree of tenderness. A quick poll on Instagram and i discovered human beings use the whole lot from cheese to potatoes to feature tenderness. A group member instructed me she tried my recipe with Papaya paste with first-rate effects, and i discovered it to paintings flawlessly.

How to Keep Seekh Kebabs From Falling Off Skewer or Breaking

Ensure that the ingredients along with the beef and onion mixture are as dry as viable. Squeeze out any moisture from the onions and drain out any moisture from the floor beef (pat dry with a paper towel if wished).
Mixture or knead the beef mixture. right here’s why:

  • Within the book, The meals Lab, Kenji Alt Lopez explains how mixing or kneading the beef in sausages enables bind the meat proteins. I also Noticed the cookbook, Dishoom, used this equal technique of kneading the meat in their Seekh Kebab. I then realized Kenji Alt Lopez had already posted a Seekh Kebab recipe with this technique, which sealed it for me. After experimenting, I noticed a clear distinction that blending or kneading the meat makes. The kebabs pass from crumbly to properly-binded, giving it a higher texture.

Ultimately, refrigerate the red meat and allow it to relaxation before shaping in order that it becomes colder and simpler to handle.


What if I don’t have skewers to shape them?
You can use chopsticks, straws, or bamboo sticks to help give them the traditional shape. If using a thinner skewer, try to make the kebabs more hollow by pressing the skewer toward your hand while rotating.

Can I use any other ground meat?
Yes! Without any changes, you can replace beef with lamb. Use ground chicken thighs instead of breast. Since ground chicken can be more wet, make sure to pat out extra moisture. If it’s having trouble holding up, try adding chickpea flour to absorb any excess moisture.

How do I freeze seekh kebab?
Like Shami Kebab and Chapli Kabab, Seekh Kebabs are perfect for freezing. Shape and freeze on a tray to prevent them from sticking to each other. Then transfer to an airtight bag or container and freeze for up to 1 month. Thaw them in the fridge and cook as instructed.

What to Serve With Seekh Kebab

Cilantro & Mint Raita (or Dahi Pudina Chutney) is the most perfect accompaniment for these kebabs. It’s cool creaminess contrasts with the extreme, meaty flavor of the kebab. Cucumber Raita or crunchy vegetables add a few crunch. Naan and rice pair perfectly to complete the meal. You can also make Naan with it.

Seekh Kebab Recipe Original from Pakistan(Ground Beef Skewers)

Seekh Kebab Recipe Original from Pakistan(Ground Beef Skewers)

A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have accessible. This recipe includes pointers on how to make flavorful, tender kebabs that don’t spoil or fall off the skewers. includes pan-frying, baking, and air-frying instructions.
prep time
30 mins
cooking time
20 mins
total time
50 mins



  • 2 tsp coriander seeds

  • 2 tsp cumin seeds

  • 1/2 small to medium (~75-85 g) yellow onion, roughly chopped

  • 4 small (5 g) green chili peppers such as Thai Chili, sliced

  • 1/4 cup (~8 g) cilantro leaves

  • 2 tbsp (~2 g) mint leaves

  • 1 lb (454 g) ground beef

  • 1 1/2 tsp kosher salt

  • 1 tbsp (5-6 garlic cloves) crushed garlic

  • 3/4 tbsp crushed ginger

  • 1 tsp freshly ground black pepper

  • 1/2 tsp red chili flakes

  • 1 tsp garam masala, See Note 1

  • 1 tsp papaya paste, optional – for extra tender kebabs

  • neutral oil (for searing), as needed

  • For Serving

  • Cilantro Mint Raita


  • Kebab Skewers, chopsticks, straws, or other makeshift skewer


Heat a small skillet over medium heat. add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often,for two-3 mins. The seeds will deepen in color and emerge as especially fragrant. remove from heat, allow to chill barely, and grind to a powder in a spice grinder or mortar and pestle.
Stress and pat out any excess moisture from the ground beef and place right into a huge bowl or bowl of a stand mixer. The kebab mixture need to be as dry as feasible to save you any breaking.
Add the onion, cilantro, mint, and inexperienced chili peppers to a meals processor. the usage of the pulse function, finely chop (but now not combo) them to a rough combination (~17 pulses). you can need to pause and scrape down the perimeters in between. remove the onion mixture, squeeze out the extra moisture among your arms, and add to the beef.
Add the salt, garlic, ginger, black pepper, crimson chili flakes, garam masala, toasted & floor cumin & coriander, and papaya paste (if using). blend nicely.
Using gloved arms (do no longer use naked hands or the inexperienced chili can also sting), knead for three-four minutes, till you start to see a lacy, stringy texture (resha) of the meat. (instead, you could use the paddle attachment of a meals processor and knead on medium pace for two minutes.) The mixture must be homogenous as opposed to crumbly.
Cover the bowl and set apart for half-hour, or refrigerate as much as overnight.
To test a piece for flavor, warmness a small pan over medium-excessive heat. upload a small amount of impartial oil and place a chunk of the beef aggregate on the pan to prepare dinner, turning over as wanted. taste and modify salt and seasoning if favored.
The usage of oiled fingers, take around 1/4 cup of themeat and shape right into a hearty spherical shape. Run the kebab skewers through the beef and use your fingers to shape a sausage-like shape across the skewer. It ought to come to five-6 inches long. (See note on the way to freeze.)

For Pan-Frying:

Heat a massive, nonstick or cast iron skillet over medium or medium-excessive warmness. add enough oil to coat the lowest of the pan. while the oil is hot, region the kebabs on the pan, making sure now not to crowd them. Use tongs to show the kebabs regularly, ensuring all aspects are browned evenly. prepare dinner for six-7 mins in overall. when you have a meat thermometer, it need to examine at the least 160 °F. transfer the kebabs to a huge plate coated with a paper towel.

For Air-Frying:

Place the kebabs in a single layer leaving room on each sides. cook dinner at four hundred °F for 4-5 min. Then turn and prepare dinner for every other three-four mins, until browned and cooked thru.

For Baking:

Preheat the oven to 430°F/220°C. place one rack within the center of the oven, and the opposite rack at top in order that your sheet pan may be as near as feasible to the warmth supply/broiler. place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter, if favored. Bake in the middle rack for 8-10 mins, turning them over midway. switch the pan to the top rack.
Turn your broiler on excessive (550°F/287°C). Broil for two mins. Then flip and broil for another 1-2 mins. (See be aware 2)

To Serve

Serve without delay with cilantro mint raita/chutney, crunchy greens, and lemon wedges.


Note 1: I tested using homemade garam masala. Since you’re likely using store-bought garam masala, you may want to reduce the amount because of the extra salt content. Alternatively, you can also reduce salt. Note 2: Alternatively, you can pan-sear for the darker, charred effect. In a shallow pan, heat a 2 tablespoons of oil over medium-high heat. Using tongs, pan-sear the kebabs to get a deep golden finish on all sides. Add more oil as needed, and continue until all kebabs have been seared. Serve hot. How to freeze: Shape and freeze on a tray to prevent them from sticking to each other. Then transfer to an airtight bag or container and freeze for up to 1 month. Thaw them in the fridge and cook as instructed. Updated recipe inspired by Dishoom’s Cookbook.
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